Poisson Vapeur Cantonais Gingembre-Ciboule
Poisson entier cuit à la vapeur, garni de gingembre et ciboule, arrosé d'huile grésillante et de sauce soja douce.
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Prepare the fish
Pat the fish dry with paper towels, then cut 2 to 3 diagonal slashes on each side down to the bone. Spread the halved scallions and ginger slices in the center of a heatproof plate at least 30cm (12in) wide, lay the fish on top, and pour the Shaoxing wine over it.
- 1 whole, about 700g sea bass or bream
- half, sliced ginger
- 2, halved scallions
- 1 tbsp Shaoxing rice wine
✅ C'est prêt quand : fish is slashed to the bone on each side and arranged on the plate with the wine poured over it
Steam the fish
Place the plate on a steamer rack or trivet inside a wok or large pot at least 30cm (12in) wide, add water so it stays below the plate, and bring to a rolling boil. Cover and steam for 8 to 10 minutes, until the flesh is opaque throughout and flakes easily with a fork; do not overcook.
- about 1 liter (4 cups) water, for steaming
✅ C'est prêt quand : flesh is opaque throughout and flakes easily with a fork
Make the sauce
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Add the toppings
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Pour hot oil and serve
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Prepare the fish
Pat the fish dry with paper towels, then cut 2 to 3 diagonal slashes on each side down to the bone. Spread the halved scallions and ginger slices in the center of a heatproof plate at least 30cm (12in) wide, lay the fish on top, and pour the Shaoxing wine over it.
- 1 whole, about 700g sea bass or bream
- half, sliced ginger
- 2, halved scallions
- 1 tbsp Shaoxing rice wine
✅ C'est prêt quand : fish is slashed to the bone on each side and arranged on the plate with the wine poured over it
Steam the fish
Place the plate on a steamer rack or trivet inside a wok or large pot at least 30cm (12in) wide, add water so it stays below the plate, and bring to a rolling boil. Cover and steam for 8 to 10 minutes, until the flesh is opaque throughout and flakes easily with a fork; do not overcook.
- about 1 liter (4 cups) water, for steaming
✅ C'est prêt quand : flesh is opaque throughout and flakes easily with a fork
Make the sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the toppings
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Pour hot oil and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Cantonese cooking prizes freshness above all, and steaming is the purest way to show off a perfect fish. In Guangdong and Hong Kong, restaurants keep live fish in tanks so they can be steamed minutes after being chosen.
The finishing splash of hot oil over ginger and scallion is a signature Cantonese technique.
⭐ Why It's Famous
It lets the natural sweetness of the fish shine, lifted by the fragrance of ginger and scallion.
💡 Fun Fact
A whole fish is served at Lunar New Year because the word for fish (yu) sounds like 'surplus' — and it's lucky to leave a little uneaten so the surplus carries into the new year.
Guangdong & Hong Kong
22.32°N, 114.17°E
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